Remove scales and clean well but leave the head on.
In a mixing bowl, combine the ginger, garlic, yogurt, olive oil, turmeric, chilli powder and cumin seeds. Add the fish and rub the mixture all over the fish but inside the cavity as well.
Preheat grill to high.
Place fish on the hottest part of the grill and cook, skin side down, for 2-3 minutes. Turn over, baste with melted marinade, then grill for a further 3-4 minutes until cooked through.
Serving Suggestions: Serve with lemon wedges, and this recipe goes well with tomato, cucumber & coriander salad.